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Herbed Chicken and Veggies
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1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2 medium tomatoes, chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup chicken broth
2 tablespoons white wine or additional chicken broth
1 bay leaf
1-1/2 teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper
2 cups broccoli florets
Hot cooked rice
Place chicken in a 3-qt. slow cooker. Top with tomatoes, onion and garlic. Combine
broth, wine or additional broth, bay leaf, salt, thyme and pepper; pour over
chicken. Cover and cook on low for 7-8 hours. Add broccoli; cook 45-60 minutes
longer or until the chicken juices run clear and the broccoli is tender. Discard
bay leaf. Thicken pan juices if desired. Serve over rice.
Yield: 4-6 servings.
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Printed from tasteofhome.com Jul 8, 2008Copyright Reiman Media Group, Inc © 2008 |